This is a great way to incorporate a gluten-free app, and even non-GF won’t miss the carbs. Endive leaves create the perfect little boat to hold all sorts of delicious fillings. Here, beets and pears are seasoned and tossed with creamy goat cheese and sweet candied walnuts for a seasonal hors d’oeuvres. Use store-bought roasted beets if you like, to save on time.
Beet, Pear, Feta & Walnut Endive Boats
This is a great way to incorporate a gluten-free app, and even non-GF won’t miss the carbs. Endive leaves create the perfect little boat to hold all sorts of delicious fillings. Here, beets and pears are seasoned and tossed with tangy feta and sweet candied walnuts for a seasonal hors d’oeuvres. Use store-bought roasted beets if you like, to save on time.
Ingredients
- 2-3 heads of endive
- 2 small roasted beets
- ½ small pear
- ⅓ cup feta cheese, plus more for garnish
- ¼ cup candied walnuts
- 1 tablespoon finely chopped shallot
- 1 ½ teaspoons sherry vinegar or white wine vinegar
- 2 teaspoons honey
- ½ teaspoon kosher salt
- freshly cracked black pepper
Instructions
- Combine the beets, pears, walnuts, shallot, feta, salt, honey and vinegar in a bowl and stir to combine. The filling can be made a few hours ahead and refrigerated.
- Separate the leaves from the endive. Spoon the filling into the endive leaves, then place on a platter. Sprinkle more feta over top, along with freshly cracked black pepper.
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